Spicy Peanut Stew With Ginger and Tomato Recipe (2024)

VERY tasty soup. Rather than frying the eggplant, I skipped the salting step and just roasted in a 425 degree oven.

This recipe looks delicious but I am an 80 year-old widower and a list of 18 ingredients is daunting. Many of the spices called for would be used once or twice and die on cabinet shelves. I would appreciate it is you and your staff could present some far simpler recipes . . . designed for dotage chefs.

Do not make my mistake: "Hmm, I'll add an extra GIANT scoop of peanut butter just 'cuz." No no no... follow the recipe. Basically I had to eat peanut butter on rice for a week.

How does a recipe that has 47 minutes of actual cooking time plus a half hour of eggplant-sitting time, plus prep (granted, some can be done during the eggplant-sitting time) come out to take 1 hour? NYT consistently underestimates time on recipes, which can make weeknights difficult for those who aren't in on the secret handshake.

So delicious--a great flavorful base (though I increase the spices a bit and add garlic) to which you can add the veggies of your choosing. I've used sweet potatoes, winter squash, turnips, carrots, cauliflower, chickpeas, etc. in place of the eggplant and zucchini. I roast the root vegetables, rubbed in a little olive oil and the spices called for in the recipe, in a 350-degree oven for about 20 minutes before adding to the soup in the final step. Yum.

Great hack from my French uncle when he makes ratatouille - just microwave the eggplant! Faster, less mess to clean, and can use WAY less oil since eggplant completely soaks that stuff up.

substitute butternut squash for the eggplant

I take back my previous post! When I tried this the next day, the flavors that had seemed masked by the peanut butter were transformed into something altogether new—the ginger, spices, tomatoes and fried onions had married into a warming, buttery, tangy magic. So note to self for next time: leave the ingredients as is, but make it to eat the next day!

Fabulous. The spices as noted result in a pretty mild stew, so it really can easily bear adding almost 2x each spice plus a little unsweetened cocoa powder for depth (my go-to for a bass note in tomato-based stews and ragus). It’s all thicker and more piquant the next day. Top with plain yogurt and a custom gremolata of minced fresh ginger, garlic, cilantro and fresh lime. Bam.

I made this as written with one exception - reducing the broth for a thicker result. I thought this was OK but I would not make again. There are many steps and It's time intensive. The end result was not worth the effort, for my taste. I agree with others that the shallots are totally lost amid the other flavors. They would make a better topping than mixed in. I used chunky peanut butter and felt it was a good choice for the texture variation it provided.

The photo shows more of a stew than the soup this is. It really needed more vegetables but it's delicious. I added more zucchini which helped. Next I'll add even more vegetables. It freezes well

Delicious! Not spicy enough- use two jalapeño next time. Used sweet potatoes instead of eggplant, worked well. Served with brown rice

The NYT Cooking App has supercharged my culinary life! But it would be more useful for those of us whose health requires dietary restrictions if the Times consistently provided nutritional info. Sometimes they do, sometimes they don't.

I would cut the eggplant into bigger pieces, they kind of melted away

I have this on repeat! I'm one of those that added chickpeas. Frankly, you can add many things that make this wonderful. The basic recipe is simply divine and open to expansion! So healthy too.

Kind of fussy, when you could just saute the eggplant then add everything else to saute before adding the tomatoes. It's nice though. I agree with everyone who commented on the shallots not being worth it. I think if they were tossed in cornstarch before being fried, the texture would have come through. Overall, this was tasty and even better the next day.

This was the worst recipe I ever made from here. It involved so many steps and the soup was runny and too acidic. My whole family was disappointed. I saved it by adding a bit of coconut milk and extra spices.

Double the spices at least. Make the sauce a day ahead. Made with eggplant cooked in the micro and scooped out of its' peel then diced, and roasted sweet potato. Lime chile peanuts, cilantro, lemon all added a good touch. Brown rice. Sourcream chive chicken cutlets along side and Oatmilk chocolate pudding made a perfect dinner for my vegan daughter and her nonvegan boyfriend.

Okay, not bad. Not sure if I would make it again

One of my favorite recipes! My modifications:- Shallots: Gets lost in the stew adds more cooking time than the end result is worth.- Zucchini: I don’t like zucchini chickpeas (2 cans): works great with the flavors

I made this with tofu cubes instead of eggplant and it came out great.

We’ve tried this as is and also with sweet potato instead of eggplant and zucchini. With the sweet potato, it’s one of our favorite recipes!

Delicious. Per some of the feedback: - bumped up spices by about 1.5 times - fried the shallots in advance and kept them aside as topping after - used one whole jalapeño, and one seeded jalapeñoThese seemed to be all good decisions and I'd make it that way again next time.

Tripled the spices. 1 1/2 jalapeño, 3T at least of minced ginger, roasted the eggplant, added can of chickpeas, topped with cilantro, peanuts and currants. Delicious

Seriously, five stars? Lacks texture, flavor, and takes much too long for what one end up with. I have now a big pot of mess for leftovers. I plan to add cauliflower, butternut squash, and salt.

Very easy and quite delicious! Add spices and seasoning to your taste, and add in other veggies as you like. I roasted the eggplant, per others’ suggestions. Tasty over rice!

Loved it. Replaced the shallots with some garlic. I'll definitely do this again. Will probably add some tofu next time.

Lots of prep, not a ton of flavor